Bourbon-Mango Pulled Pork
Ingredients
2 mangos
1 (4 pound) pork shoulder roast
2 tablespoons ground black
pepper
1 teaspoon kosher salt
1 teaspoon chipotle chile powder
1/4 cup balsamic vinegar
2 cups water
1 teaspoon chipotle chile powder
2 teaspoons honey
1 (1.5 fluid ounce) jigger bourbon
whiskey
2 (12 ounce) bottles of barbeque
sauce
Directions to make Bourbon-Mango Pulled Pork,
Peel the mangos and remove the pits. Place the pits into a slow
cooker, then roughly chop the mango and set aside. Place the pork
shoulder into the slow cooker, and season with the black pepper,
kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic
vinegar and water.
Cover, and cook on Low 5 to 8 hours until the meat is very tender.
Once done, drain the pork, discarding the cooking liquid and mango
pits, and shred with two forks.
While the pork is cooking, puree the chopped mango in a blender
until smooth, then pour into a saucepan along with the honey, 1
teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce
heat to medium-low, and simmer, stirring frequently until the mango
has reduced and darkened slightly, about 10 minutes. Stir in the
barbeque sauce, and remove from the heat.
Return the shredded pork to the slow cooker, and stir in the mango
barbeque sauce. Cover, and cook on High 1 to 2 hours until the
pork absorbs the barbeque sauce.